SOUPS, MEATS. ETC. 427 



sized carrot, 1 head of celery, 2 turnips and 2 onions. Put these into the brotli, 

 cover closely and simmer very gently, not to evaporate the broth, for 4 or 5 

 hours, according to the amount of the meat, strain, and, if not to be used the 

 same day, set in a cool place. 



Remarks — This may be used for all soups, brown or white, made of beef, 

 lamb or veal, as a knuckle of beef can be used in preparing the broth or stock, 

 if you choose, in place of the veal or lamb. 



"Stock," Explanation of and How to Make.— The meaning of 

 this, now common, word is the unthickened broth from any meats to form the 

 basis, or strength, of all soups; also often added to gravies to enrich them or to 

 increase the quantity. Made as follows: 



Brown Stock. — To make the common stock for brown soups, gravies, etc., 

 get a "hock" or "shin-bone" and about 4 lbs of extra soup meat; cut the 

 meat into small pieces, saw the bone off inside the joints and split, to obtain the 

 marrow ; slice an onion and fry it, with the cut beef, in the marrow to a nice 

 brown; now put the fried meat and onion with the hock into cold water, 2 gal- 

 lons, and let it simmer 6 to 8 hours, and pour through a sieve and strain through 

 a cloth into a perfectly clean and sweet earthen crock, and in the morning skim 

 off all the grease. This is used for any brown soups or brown gravies. For 

 white, or uncolored soups or gravies, omit the frying. If kept in a cool place 

 in ordinary weather this stock will keep a week; when the crock or jar in 

 which it is kept must be thoroughly scalded out and aired in the sun or before 

 a hot fire or stove. See. also, remarks at the beginning of soups upon " Stock." 



Onion Soup — The Best Saved to the Last.— An onion soup nicely 

 made is one of the most healthful, consequently the best soups made. Take 6 

 medium-sized onions, sliced, and brown slightly in a suitable dish, with a table- 

 spoonful of butter, adding 3 medium-sized potatoes, also sliced, and a little 

 pepper and salt, and let all then cook an hour or two, putting into cold water, 

 and simmer slowly. Add stock, 1 pt., season to taste, and serve hot, as all 

 soups should be. 



Eemarks. —Omons, if peeled under water,- saves the tears for other occa- 

 sions, and does not leave an odor upon the hands. 



Oatmeal Gruel, for Invalids and Children.— Take oatmeal, 2 

 table-spoonfuls, and pour upon it boiling water, 1 pt., or a little more; let it boil 

 until quite like jelly; then strain, or pour through a small fine sieve, kept for 

 such purposes. To a coffee cup of this add sugar, 1 tea-spoonful, and 2 tea- 

 spoonfuls of cream, when it will be fit for a king. For very young children or 

 very weak invalids of a dyspeptic tendency make thinner with water while 

 boiling, or with cold fresh milk after done boiling. 



Eemarks. — Although a little out of place, 'tis valuable anywhere and good 

 for anybody, even in health. For those who are sensible enough to take a light 

 tea or supper, this, with some bread or crackers, will "fill the bill" nicely, 

 even with straining. 



